Pork with Spiced Stuffing Balls and Garlic Beans

Serves: 6 | Prep: 15 minutes | Cooking: 60 minutes | Dairy Free – Gluten Free

STUFFING INGREDIENTS

1 tablespoon extra virgin olive oil

1 onion, finely chopped

2 garlic cloves, crushed

180g long grain rice

⅛ teaspoon saffron

1 teaspoon paprika

375ml boiling stock

½ bunch fresh parsley, finely chopped

¼ cup sultanas

1 bay leaf

PORK INGREDIENTS

1½kg pork loin

2 teaspoons good quality salt

2 teaspoons pepper, ground

2 tablespoons extra virgin olive oil

250ml white wine

BEANS INGREDIENTS

500g green beans

3 garlic cloves, crushed

3 tablespoons extra virgin olive oil

SHOPPING LIST

Extra virgin olive oil

1 onion

5 garlic cloves

180g long grain rice

Saffron

Paprika

500ml stock

1 bunch fresh parsley

Sultanas

1 bay leaf

1½kg pork loin

250ml white wine

500g green beans

UTENSILS LIST

Sharp knives

Roasting pan

Garlic crusher

Saucepan

Measuring cups/spoons

METHOD

1. Pre-heat the oven to 220°C.
2. Score the pork and season on both sides with salt and olive oil.
3. Roast in the oven for 20 minutes at 220°C and then drop the oven to 175°C and roast for a further 30 minutes. To make pork more crispy, grill for 5 minutes.
4. In a heavy based saucepan, heat olive oil. Add the onion and garlic and cook till the onion is translucent, approximately 5-10 minutes.
5. Add the rice, salt, saffron, paprika and then the boiling stock. Cook for approximately 15 minutes.
6. Add the parsley, bay leaf and ¼ cup sultanas. Allow to cool, roll into balls and pan-fry until golden.
7. In a saucepan, cook the beans with the garlic and olive oil, approximately 5 minutes. Season to taste.
8. Serve pork sliced, with stuffing balls and garlic beans on the side.

Tip: Pork is high in protein and iron and a great alternative to red meat!